Instructions:: 8 kg of ivory white radish. Salt 1.2 kg, 15 grams of saccharin, 100 grams of white wine, 1.5 kg of soy sauce, 15 grams of monosodium glutamate, 10 grams of red pepper powder.

Squash radish practice

1) pickled blanks: choose about 200 grams of slender white radish to remove the top, washed down into the tank. First 400 grams of salt into 1.5 kilograms of brine, poured into the tank, and then 500 grams of salt sprinkled on the vegetables; the second day to turn over a cylinder, and then every 5 days to turn over the cylinder once, pickled for 20-30 days into a blank.

2)Cutting: the pickled radish billet fished out, first in the radish on both sides of the pad on two chopsticks, and then use a knife to cut the radish billet diagonally into a julienne shape, and then turn it over, and still use a diagonal knife to cut into a julienne shape, was a cross with the knife, and then cut into a 5-centimeter-long section.

3) heavy pickling: will cut into the cross even knife radish section, and then into the original pickling tank, pickling on 1 day, fishing in the basket, with a clean stone pressed on top (commonly known as dehydration). Pressure 2 days later, and then the remaining 300 grams of salt into 2.5 kg of brine, and 1 kg of soy sauce to join, after boiling sterilization, and vegetables at the same time poured into the tank, soaked for 10 days (of which 3 days to turn over a cylinder), and then the vegetables in the basket, with a stone pressure for 1 day.

4) mixing: put the water pressure on the vegetables in the basin, 300 grams of soy sauce, monosodium glutamate, saccharin, white wine, red chili powder and other ingredients mixed together, stirred evenly into the vegetables, loaded into the tank, eat as you go, the taste of spicy and crisp.

Special Tips

Squeeze the radish into whole pieces when mixing. It can't be pulled off or pulled apart.